Baked Macaroni & Cheese with bacon and tomatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Whole Wheat Penne Rigate, 1 poundBacon, 3 medium slices1/4 cup white Flour3 cups nonfat Milk4 oz. Fontina Cheese4 oz White Cheddar 2%, shredded2 oz Fat Free Cream Cheese or marscapone cheese2 cups chopped tomatoesFresh ground black pepper to tasteSalt to taste2 tablespoons dried Basil2 teaspoons dried MarjoramCooking spray1 1/2 cup Bread crumbs, dry, grated, plain1 tsp Garlic powder (or to taste)1 oz grated parmesan cheese
Preheat oven to 350.
Cook pasta according to package directions.
While pasta is cooking, fry bacon in large saute pan.
After bacon is done, drain on paper towels. Discard the majority of fat from pan; LEAVE some drippings (the black markings at the bottom of the pan- the "remnants!".
In the same saute pan, warm milk over medium heat for 1-2 minutes. Whisk in the 1/4 cup flour. Continue to whisk over medium heat until the sauce thickens, about 10 minutes. (This is good to do while the pasta is boiling). Add the basil, marjoram, salt and pepper.
Remove from heat and add the fontina, cheddar and cream cheese/marscapone. Crumble the bacon and add to sauce. Add the tomatoes.
Combine the sauce and the pasta in a large container (I use the pot I prepared the pasta in).
Spray a 13 X 9 inch cooking pan.
Pour the pasta mixture into pan.
Top with breadcrumbs, garlic powder and parmesan cheese.
Bake, uncovered for 25 minutes at 350.
Makes 8, 1 1/2 cup servings.
OPTION: After combining sauce and pasta, divide the mixture by pouring into 2 8 X 8 inch sprayed cooking pans. Freeze one or both.
On serving day, defrost and top with breadcrumbs, garlic powder and parmesan cheese before baking.
Number of Servings: 12
Recipe submitted by SparkPeople user MAMABEAN37.
Cook pasta according to package directions.
While pasta is cooking, fry bacon in large saute pan.
After bacon is done, drain on paper towels. Discard the majority of fat from pan; LEAVE some drippings (the black markings at the bottom of the pan- the "remnants!".
In the same saute pan, warm milk over medium heat for 1-2 minutes. Whisk in the 1/4 cup flour. Continue to whisk over medium heat until the sauce thickens, about 10 minutes. (This is good to do while the pasta is boiling). Add the basil, marjoram, salt and pepper.
Remove from heat and add the fontina, cheddar and cream cheese/marscapone. Crumble the bacon and add to sauce. Add the tomatoes.
Combine the sauce and the pasta in a large container (I use the pot I prepared the pasta in).
Spray a 13 X 9 inch cooking pan.
Pour the pasta mixture into pan.
Top with breadcrumbs, garlic powder and parmesan cheese.
Bake, uncovered for 25 minutes at 350.
Makes 8, 1 1/2 cup servings.
OPTION: After combining sauce and pasta, divide the mixture by pouring into 2 8 X 8 inch sprayed cooking pans. Freeze one or both.
On serving day, defrost and top with breadcrumbs, garlic powder and parmesan cheese before baking.
Number of Servings: 12
Recipe submitted by SparkPeople user MAMABEAN37.
Nutritional Info Amount Per Serving
- Calories: 306.6
- Total Fat: 8.1 g
- Cholesterol: 22.9 mg
- Sodium: 602.8 mg
- Total Carbs: 45.5 g
- Dietary Fiber: 5.2 g
- Protein: 15.7 g
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